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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
Tex-Mex Chicken & White Cheddar Spaghetti
The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Recipe
Blueberry Cornbread
by soniams on July 26, 2009 in Breads, Cornbreads
Recipe Description
A moist and delicious cornbread that is also healthy for you. Can substitute other fruit, such as cranberries.
Preparation Instructions
1. Preheat oven to 350°.
2. Sift together flour, cornmeal, and baking powder into a large bowl.
3. Stir in sugar. Make a well in the center of the mixture.
4. In a small bowl, whisk together eggs, buttermilk, butter, and lemon zest.
5. Add wet ingredients to dry and stir until just combined.
6. Gently fold in blueberries.
7. Pour batter into greased loaf pan.
8. Bake for 35-40 minutes.
9. Leave in loaf pan and cool on rack for 5 minutes. Turn bread onto rack to cool.
Ingredients
- 1 cup Flour
- 1 cup Cornmeal
- 3 Tablespoons Baking Powder
- ¼ cups Sugar
- 2 whole Eggs
- 1 cup Buttermilk
- 4 Tablespoons Butter, Melted And Cooled
- 1 Tablespoon Lemon Zest
- 2 cups Blueberries
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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5 Comments | Be the first to comment!
Comments
adawndria on 7.28.2009
This is yummy! The top crusted over and browned way before the interior was baked through, but it just added more crunch!
foodobsessed on 7.30.2009
I was a little disapointed but would try it again and double the sugar. It also needs more cooking time or the middle isn’t done.
bjdfh on 8.1.2009
This recipe makes my mouth water…it looks yummy…I will try it soon.
smokinjbc on 8.2.2009
I thought this recipe was really delicious and beautiful on the plate! I did increase the sugar to 1/2 cup as someone else suggested, and it was just right. I didn’t have a problem with it cooking through, after 40 minutes it was done.
kristi1223 on 8.4.2009
This looks awesome can’t wait to try it!
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